Review/Rate this Recipe Save to MyRecipes Rating:

Title: Baked Spanish Eggs
Yield: 6

Ingredients

      3    corn tortillas; cut into
      1    inch squares
      1    ; 2t olive oil (for sautein
      2 md onions; quartered and thinly
           -  sli
      2    cloves garlic; minced
      1 md green pepper; diced
      2 md tomatoes; diced
      6    egg substitute; beaten
      1    (original called for 6 whole
           - eggs)
      3 tb skim milk; or lowfat milk
      1 oz green chiles; chopped
    1/2 ts ground cumin
    1/2 ts dried oregano
      2 tb minced fresh cilantro; or
           -parsley
      1    (to 3 tb)
      1    salt and freshly ground
           -pepper to t; aste

Instructions

Servings: 6

Preheat the oven to 350 degrees. Heat a large skillet. Toast the cut
tortillas on the dry skillet over moderate heat, stirring occasionally,
until they are crisp. Transfer to a plate to cool. Heat the oil in the
same skillet. Add the onions and saute over moderate heat until
transplucent.
Add the garlic and pepper and saute until the onion turns golden and the
peppers soften. Add the tomatoes and saute for another 2 to 3 minutes,
just until they soften a bit. Combine the beaten eggs with the milk in a
mixing bowl. Stir in the mixture from the skillet, the tortilla bits, and
all the remaining ingredients. Oil two 9-inch pie tins and divide the
mixture among them. Bake for 25 to 30 minutes, or until set and golden on
top. Let stand for 10 minutes before serving, then cut into wedges to
serve.
Vegetarian Celebrations by Nava Atlas

Per serving: 446 Calories (kcal); 27g Total Fat; (54% calories from fat);
29g Protein; 21g Carbohydrate; 5mg Cholesterol; 509mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates

Recipe by: Vegetarian Celebrations, Nava Atlas (John Gunterman)

Converted by MM_Buster v2.0n.

Reviews